Curried carrot and pumpkin soup

Curried carrot and pumpkin soup

Based on 62 ratings
Kluth

Kluth

Community member

www.kluth-shop.de

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
¼
Hokkaido pumpkin (deseeded)
150 g
carrots
½
onion
10 g
sage (divided)
½
small chili
½ tbsp
cane sugar
10 ml
vinegar
tsp
curry powder
400 ml
coconut milk
100 ml
yogurt
50 g
butter (divided)
50 g
pumpkin seeds
½
lemon (zest and juice)
5 g
cilantro for garnish
salt
MetricImperial

Utensils

frying pan, oven, vegetable peeler, chef's knife, baking dish or ovenproof frying pan, cutting board, medium pot, spatula, fine grater, citrus press, hand blender

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal941
Protein19 g
Fat78 g
Carb40 g
  • Step 1/6

    Deseed pumpkin and toast seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.
    • 50 g pumpkin seeds
    • salt
    • frying pan

    Deseed pumpkin and toast seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.

  • Step 2/6

    Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.
    • ¼ Hokkaido pumpkin (deseeded)
    • 150 g carrots
    • ½ onion
    • ½ small chili
    • 5 g sage
    • oven
    • vegetable peeler
    • chef's knife
    • baking dish or ovenproof frying pan
    • cutting board

    Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.

  • Step 3/6

    Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.
    • 35 g butter
    • 5 g sage
    • ½ tbsp cane sugar
    • salt

    Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.

  • Step 4/6

    Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.
    • 15 g butter
    • tsp curry powder
    • salt
    • medium pot
    • spatula

    Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.

  • Step 5/6

    Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil. Turn off heat and stir in yogurt.
    • 400 ml coconut milk
    • 10 ml vinegar
    • ½ lemon (zest and juice)
    • 100 ml yogurt
    • fine grater
    • citrus press

    Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil. Turn off heat and stir in yogurt.

  • Step 6/6

    With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!
    • cilantro for garnish
    • hand blender
    • spatula

    With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!

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